We love Caesar salad at our house, and it’s the one salad that our kids will always eat regularly. While this strays a bit from a traditional Caesar, it is so delicious and has some extra nutrition from the Greek yogurt, kale, and quinoa. Be sure to not skip out on massaging the kale, it makes it extra tender. Or, if kale isn’t your thing, you can always make this with romaine. One thing you won’t want to miss is the crispy quinoa and sourdough breadcrumbs. Along with a generous portion of snowy Parmesan, it makes for a dreamy salad.
Popped Quinoa and Kale Caesar Salad
Ingredients
For the dressing:
- ½ cup greek yogurt
- ⅓ cup freshly grated parmesan
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice
- ½ tablespoon dijon mustard
- 1 clove garlic minced
- ½ teaspoon Worcestershire sauce
- Salt and freshly ground black pepper taste
For assembling:
- ½ cup uncooked quinoa
- 2-3 large sourdough slices processed into about 2 cups of coarse crumbs
- 1 tablespoon olive oil
- 8 ounces kale stems removed and cut into thin ribbons
- ½ cup freshly grated parmesan plus more for topping if desired
Instructions
- In a mixing bowl, whisk together all the dressing ingredients and refrigerate until ready to use (alternatively you could also blend together in a food processor).
- In a large skillet over medium to medium high heat, add quinoa, and cook, stirring frequently, until starting to hear the quinoa making a popping noise. Continue to cook, stirring frequently, until popping stops. Remove from heat. Transfer quinoa to a bowl. Place skillet back on the burner and add 1 tablespoon olive oil to the pan. Add in sourdough bread crumbs, and cook, stirring frequently, until well toasted. Remove from heat.
- Add kale to a large serving bowl and massage kale for a few minutes until leaves look shinier and more vibrant in color. Add dressing, and toss to coat evenly. Add popped quinoa, toasted bread crumbs, and ½ cup freshly grated parmesan. Toss until distributed evenly.
Tried this recipe?Let us know how it was!
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